Blackberry Custard Pie

Time

Yield

8 servings

Ingredients

Ingredients

1-1/2 cup

sugar

3 tbsp.

flour

3

eggs

1 cup

milk

1 to 2 tsp.

Mexican vanilla, to taste

1 pint

fresh blackberries

1

pre-made pie crust

1 tbsp.

butter

Instructions

Wisk together eggs, milk, sugar, flour, vanilla. Lay pre-made or homemade crust in pie plate - do not puncture bottom. Place washed whole berries in bottom of pie plate and cover with mixture. Dot with unsalted butter. Bake at 450°F for 15 minutes and turn down oven to 350°F for 45 minutes. Use tinfoil towards end of baking time to loosely cover pie to avoid over-browned crust. Cool to room temperature and refrigerate. Serve with fresh whipped cream.

Author's Comments

This is probably one of the oldest and most simple recipes that I have. It was my great grandmother's and traditionally had native Texas Dewberries in it - but they are a tad bit difficult to find in the city. I have also substituted Mexican Vanilla for Bourbon Vanilla.

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7 Recipe Reviews

I used a prepared graham cracker crust for this custard, which worked well. I baked the pie at 450 for only 10 minutes because the top started to brown too fast. I covered it with foil and baked it for 45 minutes more at 350 degrees.

This pie is almost more savory than sweet. It reminds me a bit of flan.

As stated by candicooks, this recipe has been in our family for as long as I can remember and I have been making it for years. You can also make it with fresh sliced peaches or strawberries....both are delicious! It can be served at room temperature the day it is made, but would definitely refrigerate it after that.

I used a prepared pie crust for this custard, it worked well. I also used raspberries and blackberries at the bottom and regular vanilla flavoring. Everyone loved it. Had to lower my oven temps so that it would not brown too fast. I will try it the next time with the Mexican vanilla.

This pie is delicous! I, too, baked it at 450 for 10 minutes, and, due to my Colorado altitude, baked it another 55 minutes until the pie was set. I used regular vanilla, and added a 1/2 tsp. of lemon extract for a bit of a 'zing'...it was scrumptious! I will make this again.

I adapted this recipe to make it gluten free, using a gf ginger snap cookie crust and Bob's Red Mill gf baking mix in place of the flour. I used more than a pint of berries and though I usually avoid tinkering with someone's family recipe, my version was stunningly good.